Taiwanese Three Cup Chicken Recipe

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Dry the chicken wings with paper towel.
2. Heat 1.5 tbsp oil in a frying pan. Add the ginger, dried chilies, white part of the spring onion and garlic cloves halved. Stir on medium-low heat for about 3 minutes until the garlic is soft and slightly golden.
3. Push the aromatics aside, lay the chicken in the pan so the wings touch the bottom. Fry one side for 5-6 minutes until golden, then flip and brown the other side.
4. Once browned, turn the heat to low. Make space in the centre and add 3 tbsp sugar. Stir until caramelised, about 2 minutes, then toss to coat the chicken.
5. Transfer everything to a clay pot, or a heavy Dutch oven or slow cooker. Add 3/4 cup rice wine, 5 tbsp soy sauce and 1 tbsp sesame oil, and optional dried bamboo shoots or soaked shiitake mushrooms.
6. Cook on low for about 40 minutes, stirring every 10 minutes.
7. When the sauce is glossy and thick, reduce on high heat if too much liquid remains.
8. Add a bunch of basil, turn off the heat and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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